Across the globe, caramel color is one of the most utilized color additives in food and beverage products. As a natural additive, caramel color can be found in a great variety of products, from soft drinks to salad dressings. When how caramel color is used, it is also quite important to note the different types of caramel colors because each type has certain characteristics that influence the product’s value and quality. In this article, considerations for different caramel color types and their methods of production and application in foods are presented.
What Are The Different Caramel Color Types?
As a particular color, caramel is obtained through the application of heat to sugar syrup, often in an alkaline or acidic medium, which results in the formation of a brown hue. There are four main caramel color types:
- Class I (Plain Caramel)
- Class II (Caustic Sulfite Ammonia Caramel)
- Class III (Ammonia Caramel)
- Class IV (Sulfite Ammonia Caramel)
Each caramel color type differs from the others because of differences in the raw materials and methods of manufacture, which provides different types with unique features and uses.
Class I (Plain Caramel – 150a)
This is the most basic type of caramel color made by heating sugar under specified conditions without the use of ammonia or sulfite compounds. It is commonly used in:
Class II (Caustic Sulfite Ammonia Caramel – 150b)
This is produced by the heating of sugar with food-grade acids, alkalies, and sulfide compounds. It is primarily used in:
Class III (Ammonia Caramel – 150c)
With no sulfites, this high-temperature ammonia compound produces a caramel color. It is commonly found in:
Class IV (Sulfite Ammonia Caramel – 150d)
This is the driest type of caramel color, created using both ammonia and sulfite compounds in an acidic environment. This delivers dark brown coloring and is most commonly used in:
Process of Manufacturing Caramel Colors
Caramel is made by the controlled heating of sugar, which causes the Maillard reaction. The presence of extra chemicals defines the particular type of caramel color:
- Phase I: Sugar is subjected to heat only.
- Phase II: Introduction of sulfite compounds in the process.
- Phase III: Ammonia compounds are employed to create a more powerful pigment.
- Phase IV: The sulfite and ammonia compounds result in the darkest coloration.
These variations in processing affect the final product color concentration, stability, and utilization across many food and beverage categories.
Physical Properties and Chemical Properties of Caramel Colors
The four categories of caramel colors have diverse physical and chemical properties that tailor them to specific applications:
- Color Intensity: Class IV caramel has the darkest color, and Class I has the lightest.
- Stable at pH level: Certain types of caramel color are stable in acidic environments, which makes them the most favorable for beverages like soft drinks.
- Taste Influence: Generally used for color, although some types (e.g., Class III) can contribute slightly to flavor.
- Solubility: All caramel colors are soluble in water; however, their stability across formulations differs.
The types of caramel color are chosen based on the characteristics required from each for the intended food or beverage use.
Different caramel color types help manufacturers achieve specific goals for their products, whether it’s food or beverages. If your goal is to give pastries a light brown color or a soft drink a dark hue, then understanding caramel color types is essential. Using the right type of caramel color can ensure that your product is visually appealing while also satisfying your customers. Welcome to purchase wholesale caramel color types from Qianhe that meet your production needs.
